Hi Diva!
Take a handful of masoor, a handful of methi, and maybe two handfuls of mug,
and soak them in the jars directly. Wash them three times and soak them for
about two or three hours. If you soak them tonight or soak them tomorrow
morning, at about lunchtime or in a few hours, remove that water, put in some
new water, cover them lightly with a kitchen towel, and put them in the
cupboard.
The next day, remove the water and leave them in the cupboard without the
water, with the kitchen towel on top and loosely covered, and they will sprout.
Initially, the idea is that you soak them in water for at least two or three
hours before you change that water, put in clean water, cover it lightly, and
leave it for a few hours or literally overnight. The next day, you remove the
water and leave them back in the cupboard, again loosely covered with a
kitchen towel.
I hope that makes sense. Let me know if it doesn't, and I can explain. The
reason I was asking you to just put them in your jars in the first place is to
save you more vasan. Otherwise, I'd soak them in a sufariyo, then move them to
the jar. If you want to avoid all of that, it is best to just soak them in the
jar, then rinse the water out, put in new water, put it in the cupboard lightly
covered. The next day, you remove the water and leave it lightly covered for it
to sprout.
Hope that helps. Bye!
---
Oh so remember to keep checking on them and shake them like we did last time.
A good idea might be to be soaking them Saturday morning and then leaving it
overnight to sprout on Saturday and Sunday so we have a fresh batch Monday to
Friday.
Shruti, voice note · July 2026 · transcribed verbatim